Who’s still full after last week’s festivities?
This gal sure is.
All that heavy food left me craving vegetables like they were going out of style. I have been on a total veggie kick for the last few days. I juiced everything I can find in my fridge and roasted every vegetable imaginable.
Happy Wednesday! The weekend is almost here. Well, not quite. However, it is the day to share what I’ve been eating and to catch up on other fabulous eats out there. Check out the WIAW party over at Peas and Crayons.
This is the first year that I am completely obsessed with roasting vegetables. It is an easy way to bring out their flavor and a healthy way to eat a variety. I don’t know what took so long for me to start roasting but I’m glad I finally did.
While my latest obsession is roasted vegetable soups I don’t want to bore you with constant soup recipes so today I’m sharing a simple recipe for Roasted Carrots with Honey Mustard Cumin Vinaigrette. While Kurt and I were enjoying this dish to my surprise I discovered that our six year old loved it just as much. Yay!
I know all you moms out there get excited when your kids try new veggies and love them.
I haven’t had a chance to photograph the rest of my eats but they were pretty simple. Everything but the kitchen sink juice for breakfast, salad for lunch and Roasted Carrots with Salmon for dinner.
Enjoy the rest of your week and thank you for stopping by.
- 5 medium carrots, peeled, sliced diagonally into 1½ inch slice
- 1 onion, cut into chunks
- salt and pepper to taste
- 3 tbsp extra olive oil
- 1 tsp honey mustard
- 1 tbsp apple cider vinegar
- ½ tsp cumin
- chopped fresh parsley, for garnish
- feta cheese, optional
- Arrange carrots and onion on a baking sheet. Drizzle with 1 tbsp of olive oil, season with salt and pepper. Roast at 425 degrees for 20-25 min.
- Meanwhile, whisk together remaining olive oil, honey mustard, vinegar and cumin. Set aside.
- When the carrots are done, remove from the over and combine with the dressing.
- Garnish with parsley. Top with a little feta cheese, if using.
Left over mashed potatoes make a wonderful Cheesy Potato Pancake that can be served alongside fried eggs. Sunday morning heaven on a plate.
I realize that I haven’t posted many breakfast recipes although it is one of my favorite meals on the weekends. Around here Sunday morning is an excuse to eat eggs and home fried potatoes and my husband does not like skipping this ritual. In the cold months of winter I especially find a lot of comfort in fried eggs, potato hash and the fireplace on Sunday morning. It’s the one day of the week when Briana can play in her pajamas while Kurt and I relax and watch NFL Sunday Countdown. I love Sundays!
I tend to make extra mashed potatoes whenever mashed potatoes are part of weekday dinner. I save leftovers especially for Sunday.
Of course I had to make extra on Thanksgiving as well. I knew then exactly what I was going to do with them come Sunday morning, Cheesy Potato Pancakes.
I hope you all had a great Thanksgiving! We spend the day decorating, cooking and watching football. The tree is up and house has been decked. The only thing left to decorate is the outside of the house. I am such a cheese ball when it comes to the holidays. I love Christmas music, wrapping presents and my Christmas tree. This year Briana was really into helping to decorate it and that makes me really happy. The only thing left is finish my holiday shopping.
Have you started your holiday shopping yet?
- 3 cups leftover mashed potatoes, chilled
- 1 egg
- ¾ cup flour (more if needed)
- ½ cup shredded cheddar cheese
- 2-3 tbsp canola oil, for frying
- Mix all ingredients together, except for oil. The mixture should be slightly sticky but not wet. Add more flour if necessary.
- Roll into 10 balls. Press to form a pancake.
- Preheat oil in a skillet, fry pancakes without overcrowding about 3 minutes on each side until golden brown.
These days when it’s bone chilling cold outside I especially enjoy a good bowl of soup. Pumpkins on porches, shorter days and frigid temperatures bring soup to the menu. In anticipation of the big meal this week soup can be an inexpensive, nutritious and healthy dinner option.
My Roasted Fennel & Butternut Squash Soup is delicious and only takes a few ingredients to make, most of which you already have on hand. Any dish I can make with only a few items is a winner in my book. I loved it so much that I decided to add it to the Big Dinner as well. The bright orange color from the squash adds lots of earthy decor to the Thanksgiving table as well as make a great appetizer.
It’s amazing what roasting fennel and butternut squash does to this recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is insanely comforting. Roasting the veggies first is a necessary step so don’t skip it. I spend good part of the afternoon trying to come up with other combinations that I can roast and turn into soup. Stay tuned! More delicious recipes coming your way.
By the way, this soup is kid approved as well. My now six year old loved it and that my friends, is the best reward. When Briana eats her veggies I am one happy mama.
With a belly full of delicious Roasted Fennel & Butternut Squash Soup I wish you and your families a Happy Thanksgiving.
- 2 tbsp extra virgin olive oil
- 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
- 1 fennel bulb, green part removed and discarded, cut into 2 inch pieces
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups chicken stock
- ½ tsp thyme
- pinch of nutmeg
- ¼ cup fat free half & half
- Preheat the oven to 425 degrees. Toss squash and fennel with 1 tbsp of olive oil, season with a little salt, spread on a baking sheet and roast for 15-20 min.
- Heat the rest of the olive oil in a heavy soup pot, add onion, garlic and thyme. Saute until the onion is softened.
- To the soup pot add roasted vegetables and chicken stock. Bring to a boil, reduce heat and simmer for 10 more minutes.
- Season with nutmeg.
- Transfer vegetables with some stock to the blender and blend until smooth.
- Return to the pot and stir in half & half.
I love having my personal guinea pig at home. Kurt will eat anything I make him, lucky for him I am such a good cook. Lucky for me he isn’t picky. I think one of the biggest reasons our marriage works so well is that I feed him yummy stuff. My grandma always says “A way to a man’s heart is through his stomach” and boy is she right.
This scrumptious sauce is a vegetarian twist on a classic Bolognese sauce. I dare you to try it and not fall in love with it. A traditional Bolognese is made with variety of meats but trust me you won’t miss the meat once you give this recipe a try. It’s loaded with layers of flavors from vegetables like eggplant, mushrooms and peppers so you won’t be left feeling guilty about going back for seconds.
This is also great dish to make when feeding the crowd. A big pot of Vegetarian Bolognese Pasta with parmesan cheese, garlic bread and a glass of wine is a sure way to satisfy your guests.
Looks delicious, doesn’t it?
I think I know what I’m making for dinner tomorrow – again!
- 1 onion
- 3 carrots
- 1 red bell pepper
- 3 garlic cloves
- 1 small eggplant, cubed
- 1 small package mushrooms, sliced
- ¼ cup shitake mushrooms, rehydrated, save liquid
- 3 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tbsp cream cheese
- ½ cup red wine
- salt & pepper to taste
- 2 tbsp extra virgin olive oil
- ¾ lb pasta, such as rigatoni or shells (hold the sauce better)
- grated parmesan cheese for serving
- Place shitake mushrooms in a small bowl, cover with hot water and let sit while you’re preparing the rest.
- Place onion, carrots, garlic and bell pepper in a food processor. Pulse until finely chopped but still chunky.
- Heat olive oil in a pan over medium heat. Add vegetables and fresh rosemary. Saute until softened, about 5-7 minutes. Season with salt.
- Stir in eggplant and fresh mushrooms, cook another 5 minutes, stirring frequently to prevent burning.
- Bring a pot of salted water to a boil and cook pasta according to package directions, about 8-10 minutes. Drain.
- Now add tomato paste, red wine, shitake mushrooms and their liquid. Season with salt and pepper to taste. Cook on low for 10 minutes until the liquid reduces by half.
- Stir in cream cheese, mix well to combine. Add a little pasta water if necessary to moisten the sauce.
- Combine bolognese sauce and pasta, stir well. Serve with parmesan cheese.
Things have been a bit busy lately but I am not complaining. I love excitement and challenge, but most of all I thrive on non complacency. Of course along with that comes exhaustion and this week I feel that way. I don’t complain as I am very lucky to have a great career and to do what I love. But with that said next week’s vacation can’t come soon enough.
Happy Hump Day! I’m glad it’s Wednesday. I finally get to share some very exciting eats with you.
This should come with no surprise to my regular readers. As always my day started with a fresh juice made from carrots, kale and orange. If you never tried juicing this combination I strongly suggest it. You won’t be disappointed.
My day only got better at lunch time. I ordered broiled salmon with broccoli and veggies. I think I am going to order it again tomorrow. My body is craving it.
I worked late. My snack consisted of fresh strawberries and blueberries I ate in the car. Sorry no picture, not the driving and playing with my phone type.
When I got home hubby had a surprise waiting for me. What an awesome appetizer to have before dinner.
I am looking forward to sharing my dinner recipe with you this week. I took a classic bolognese sauce and made it vegetarian without sacrificing any heartiness and flavor. Both Kurt and I loved it. Can’t wait to make it again.
You know what else I am excited about? Our baby girl turns 6 this weekend and we have lots of festivities planned. I can not wait.
I am also very excited about the new Naked 3 Palette by Urban Decay, if only I can find it in stores.
Thank you Peas & Crayons for hosting.Read More